Food Customizer

Sweet red braised pork with a hint of hawthorn?

Spicy but not numb, with a hint of fragrance of stir-fried beef?

Awu knew that Boss Su was a master at making snacks, and that Boss Su's dishes must be delicious, but he never expected that his chefs could cook so delicious dishes.

‘Damn it! Blame it on the boss! ’

If Feng Yaoyang hadn't eaten him to the hospital time and time again, and if Feng Yaoyang hadn't always said that he would bring him to taste the dishes, would he have been unable to eat the food here until today?

Not really!

Ah woo~

Awu was like a hungry wolf, and he ate the leftovers of Feng Yaoyang in front of him.

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Although embarrassed, he was very satisfied.

As for Feng Yaoyang, after strolling to the 19th floor, he found that there was no trace of Su Chen, and wanted to go into the office to take a look.

But he was stopped by Aunt Fang who was cleaning.

"No one can enter this office without permission."

When Feng Yaoyang heard this, he thought he had misheard it. After repeatedly confirming that it was only a cleaner who said this.

Mr. Feng frowned and left the 19th floor.

In the practice room.

Su Chen looked at the thin slices of beef rolls that had been dried for sixteen hours, and now they turned bright red!

This is the color Su Chen wanted.

The dish of Dengying beef requires many skills. After drying, it is immediately followed by kang, also known as baking, and it is best to kang the meat with charcoal.

He directly summoned a pound of charcoal in the kitchen, and quickly ignited the charcoal on the fierce fire stove until it was burned dry and almost turned into dry ash. Then he spread the beef tube flat, put the thin slices of beef one by one on the baking tray made of wire mesh, and placed it above the charcoal.

Because the beef slices are very thin, there is no need to turn them over.

'This temperature is not easy to control'

Su Chen had to stick a magic sticker on his nose to ensure that he could feel the smell of the beef slices while keeping his mind clear.

The maturity of the beef slices can be sensed as the taste changes.

In fact, this step does not require the beef to be cooked, but only to further dry the moisture inside the beef slices.

This process is very slow, and Su Chen does it in an orderly manner. After each piece of beef is baked, it is placed in the steamer until all the beef is baked.

Cover the lid of the steamer and boil the water in the pot over medium heat.

‘I always feel that something is missing. ’

While waiting for the beef to be steamed, Su Chen always felt that something was wrong when he was baking the beef just now, but he couldn’t figure out what was wrong for a while.

For the time being, he could only wait for the beef to be steamed.

About half an hour later, the beef slices were ready, and the beef that had been baked into hard slices became soft again after this period of steaming.

According to the recipe, cut the beef slices into slices of 1.2 inches long and 8 inches wide, and then put them back into the steamer to continue steaming.

This step will last for a full hour and a half!

‘Sure enough, the lamp shadow beef is a skill dish, which requires not only the skill of the hands, but also the skill of time. ’

No matter which restaurant this type of dish is placed in, as long as it is well cooked, it is definitely a signature dish.

But now restaurants only pursue quick profits, and basically don’t like to make this kind of skill dish.

When the time is enough, take out the beef slices in the steamer and put them aside to wait for cooling.

The beef slices that have been air-dried, kang-baked, and steamed are only half of the dish.

Get out of the wok and heat the oil!

“The lamp shadow beef dish requires translucency. Whether the beef slices can be made translucent depends on the knife skills, and the main thing depends on the frying step.”

If the heat is just right, the beef slices can be made as thin as cicada wings and transparent.

If the heat is not well controlled, then

Su Chen poured a lot of vegetable oil into the wok, not daring to let the oil temperature rise too high. He poured the cooled beef slices into the wok when it was only 30% hot.

After the oil temperature stabilizes slightly, remove the pot from the fire, and gently overturn it with a spatula, repeating this several times.

Su Chen picked up one of the beef slices with chopsticks.

"This is not right."

Looking at the light, the beef is thin enough and transparent enough.

But there is a very obvious disadvantage. It is oily!

People who cook often know a rule. If the oil temperature is too low when frying ingredients, the fat will penetrate into the ingredients.

This is why some people's braised eggplant tastes particularly greasy.

This is the case with the beef slices now.

Su Chen casually summoned a beef slice saved after steaming, and then started a pot. When the oil was heated to 40%, the meat slices were quickly put into the pot.

After a while.

"This is still not right."

The beef slices at 30% oil temperature were as thin as cicada wings, transparent and bright.

The beef slices at 40% oil temperature actually had a thin layer of hard shell on the surface. This was a reaction to the oil temperature being too high and the meat being slightly burnt.

"Is it so difficult to control the temperature?"

Su Chen was a little skeptical.

Is there a range between 30% and 40% oil temperature that can be tried?

Try again!

The oil is drilling.

Try again!

It's burnt.

This was repeated more than a dozen times, even though Su Chen had opened his white jade hand and added the effect of the magic patch, he still couldn't find the right temperature.

"Nima, something is wrong. If it's really that difficult, this dish can't possibly become a famous dish. How many cooks can control the temperature so carefully?"

"There must be something wrong somewhere."

Su Chen, who was a little depressed, took out the steamed beef again and stared at the meat slices for a long time.

"Go back to reality and finish the previous steps."

If nothing else, at least the ‘drying’ step in the front will be no problem.

This dish takes a long time. In order to make it ready for dinner in a day and a half, it needs to be dried now.

The climate in the north is different from that in the south.

Although it is extremely hot during the day in autumn, the temperature will immediately drop sharply at night.

So fourteen hours is probably not enough time.

Instructing Bai Xiaobo to take the beef shank meat sent by Fang Chang to the 19th floor, Su Chen went to the kitchen and started cutting the meat.

"Hey, Uncle Lu, what are you doing?"

I saw Lu Yongliang was handling a mandarin fish in the kitchen. There were several plates of fish next to the cutting board.

Seeing that it was Su Chen, Lu Yongliang didn't hide it, "Didn't you make a crystal chicken for those foreigners before? I thought there was such a term in Hubei cuisine. I'll make a crystal fish!"

Crystal fish.

Su Chen thought for a while, and he had already studied Hubei cuisine a long time ago when he was hosting Shang Mingke.

There is indeed such a dish in famous recipes, but it is very different from Crystal Chicken, that is, the difference between a cold dish and a hot dish.

"You are a master at cooking fish, I believe in you!"

Su Chen believes that Lu Yongliang's steamed mandarin fish dish is the closest to an S-level dish among ordinary people.

I just don’t know how well Lao Lu can cook other fish.

After watching for a while, Su Chen didn't bother the old man, and went to the chopping board at the other end to start slicing meat.

After this period of continuous cooking and studying in the practice room, Su Chen no longer needs to use the "wild knife technique" for such delicate work.

After trimming the corners of a whole piece of beef, align one side with the edge of the cutting board.

Press the surface of the beef with your left hand, hold the knife horizontally with your right hand, and slowly advance from right to left.

There is only one requirement for Dengying Beef slices: the thinner, the better.

But there can be no holes or perforations.

Lu Yongliang finished handling a fish, washed his hands and looked at it, "What are you doing?"

"Dengying Beef."

Lao Lu stared, "Oh! Are you going to cook this kind of dish for us to have a dinner together?"

Su Chen wanted to say no, after all, this was not a dish prepared for us brothers and sisters.

But you can't say it, as it will be revealed as soon as you say it.

"Let's try it."

Lao Lu also became interested and walked over to Su Chen to take a look, "This piece of beef is really good."

Fang Chang followed Su Chen's instructions and delivered the beef. Not only was it of the best quality, but the parts were also carefully selected.

I specially selected the lean part of beef above the shank.

In the butcher shop, this piece of meat is called monk's head, also called red envelope meat.

This piece of meat has a special feature. It is pure lean meat with no fascia. The texture of the meat is long and neat, and it is very beautiful after being cut into slices.

Su Chen had no time to pay attention to Lu Yongliang. After taking off one piece of meat, he placed it on a clean plate and continued to cut the second piece.

"It's not good to cut it like this." Lao Lu pinched his chin, "Can you ensure that every piece of meat is the same thickness when you cut it like this?"

The sudden doubt made Su Chen stop the knife in his hand.

"cannot."

Hearing what he said so confidently, Lu Yongliang's prepared 'teaching' was immediately swallowed back.

"But I can guarantee that every piece is the thinnest."

Lu Yongliang shook his head, "You don't just make one slice, you make many slices, so the same thickness of the ingredients is more important than being very thin."

This sounded a bit awkward, but Su Chen understood what Lao Lu meant after thinking about it for a while.

With Su Chen's current knife skills, each slice of beef is very thin. It can be said that it is completely cut according to the texture of the beef after the knife is cut.

What Lu Yongliang meant was that regardless of the size of the grain, it should be cut with the same thickness. The advantage of this is that no matter how you cook it, the beef slices will be evenly heated.

Su Chen thought for a moment and felt that what Lao Lu said was not unreasonable.

There are only a few pieces of high-quality beef, so don’t rush to cut it yet.

Put the beef back into the freezer, "You are busy first."

Su Chen ran out of the kitchen a little excited.

"This kid." Lao Lu looked at the direction Su Chen disappeared and shook his head with a smile, "Why is he not my apprentice? Hey! This beef slice is wasted."

The whole piece of beef was refrigerated, but the cut piece was still on the plate.

Lao Lu picked it up with chopsticks, put it directly into the boiling water on his side and rinsed it for a few seconds.

I blew on the beef a few times and ate it straight away!

"It's really good! It's so meaty. It seems that Xiaosu's Dengying Beef will come out on top again at this party."

Thinking of this, Lao Lu immediately continued to study his crystal fish.

Even if you can't get first place, you can still get second place, there's no shame in it!

After returning to the office, Su Chen immediately entered the practice room again. No wonder he always felt something was wrong before, not that he felt something was wrong when frying.

But something felt wrong when steaming the beef.

Obviously all the dried beef is bright red and looks almost the same color, but after steaming, the color of the beef slices is slightly different.

Su Chen didn't take it seriously at that time.

Now that Lao Lu reminds me, it seems that the thickness of the beef slices really matters!

With an attitude of striving for excellence, Su Chen immediately summoned the beef pieces and began to cut them according to Lao Lu's ideas.

This time, align the edge of the beef piece with the edge of the cutting board. It is still the same piece of beef that was cut from right to left.

the difference is.

This time, stop the knife immediately when the beef slice reaches the edge, leaving the connecting part almost the same thickness as the beef slice.

Immediately, he turned the whole piece of beef over and spread the cut slices on the cutting board. Comparing the thickness, he continued to push it from right to left!

Again and again, without cutting each time, after repeating this many times, Su Chen cut a piece of beef into a whole piece of beef! ! !

"It should be the same thickness this time, right?"

Sprinkle the flat beef with refined salt to dry out the moisture, and then roll it to dry.

"I hope we can find the crux this time."

While Su Chen was waiting for the meat to dry, he also started making other planned dishes.

The time you are looking forward to always flies by.

Especially for a foodie, waiting for the delicious food to appear can even bring you a sense of pleasure.

On the third day, Zhou Bin went on the scale, which was a bit unbelievable.

"I actually gained five pounds in three days? Is this reasonable?"

Shang Mingke refused directly.

"I think it's quite reasonable. Mr. Zhou, you have already changed your ticket twice. Do you still need to change your ticket for today?"

According to the itinerary, Zhou Bin should be supervising the construction of the factory at the Arles Project Department at this moment.

Shang Mingke should now be in the capital to start reviewing and filing various documents for this foreign project.

However, Zhou Bin changed his air tickets one after another, causing the group company to ask Shang Mingke several times, what was going on?

Did you go on a trip at public expense?

"No, no." Zhou Bin jumped off the electronic scale, "Of course not! We will go back to Beijing after breakfast on the second floor later. We will fly to Paris at noon."

Shang Mingke breathed a sigh of relief.

It's finally time to leave. If I don't leave, I really don't know how to explain to my superiors.

How can anyone accept Party A for only three or four days?

After Carlson finished washing, the three of them set off towards the second floor together.

During this time, Carlson's abdomen also bulged slightly.

This three-Michelin-starred chef from Faguo was immersed in the home-cooked food on the third floor.

Not to mention, just the day before, Su Chen took time to come over in the morning and made some tea eggs, and Carlson was like a treasure!

He frantically studied how to immerse the tea juice into the egg liquid even though the tea eggs were not broken. Later, Abao saw that he was scratching his head and scratching his head in discomfort, so he told Carlson the specific secret.

Samsung Chef went to the supermarket and bought a large bag of eggs that day.

According to Zhou Bin, that night he could hear the sound of table tennis and eggs being hit through the wall, as well as the sound of the toilet being flushed from time to time.

Come to the second floor, as usual.

The three of them ordered five large meat buns each. After seeing that there were no tea eggs in the cupboard, Carlson looked very lonely.

Then he filled up another bowl of millet porridge, found a table and started eating.

"That's great, that's great. The boss should hold more parties like this in the future, so that we can have a good time!"

Shang Mingke looked sideways slightly, only to see the girl sitting on the stool whose feet could not reach the ground, happily eating steamed buns, and even closed her eyes happily while talking.

"It's very good. I went up to the 19th floor to deliver beef yesterday, and Uncle Lu gave me two crystal fish directly. It was so cool!" Bai Xiaobo slapped his thighs excitedly, as if to show off, "In Uncle Lu's eyes, It’s a defective product. In my eyes, it’s a state banquet! That’s the kind of treatment only a national leader gets!”

Liu Shengnan glared at him with a very scary look, "So this is why a group of us divided two fishes, right?"

Huh~~

Xiaobai shuddered unconsciously, "Um, let me see if my porridge is ready."

Seeing Xiaobai running away, Liu Shengnan smiled contemptuously, "But you are right. If we hold more gatherings like this in the future, we can eat more 'defective products'. I have to work overtime tonight, how about you? ?”

"I'll join, too." Zhang Li kept speaking and raised her hand.

Ling Shuyu lowered his head, "I've been working overtime."

"We definitely have to work overtime today, and we can't even get some leftovers! Besides, it would be a loss if we don't watch tonight's show!" Liu Abao was not idle through the window.

These conversations were clearly transmitted to Zhou Bin’s ears.

"Mr. Shang, what are they talking about?"

Shang Mingke thought about it carefully. If his guess was correct, the idea he gave to Boss Su would be successful.

Tonight is the day when the two cooking association presidents come for dinner, and Boss Su’s brothers and sisters also arrive tonight.

Damn, there’s something good to watch!

"It's like this." Shang Mingke concealed what happened between Sichuan and Hunan. "Boss Su has several sworn brothers and sisters, all of whom are state banquet chefs. They are having a dinner party tonight, and they should each cook a dish. for dinner.”

Zhou Bin automatically filtered out other content and only heard four words, "State Banquet Chef!!!"

Shang Mingke nodded.

"It's actually a state banquet chef!!!"

Shang Mingke remained silent, thinking what's so exciting, is a state banquet chef rare?

Carlson was scratching his head anxiously, and could only hear Zhou Bin shouting, and couldn't understand what he was saying at all!

"Mr. Shang, hurry up! Help me change the ticket, the state banquet chef is, we must see it, even if we can't eat it, we have to watch others eat it."

Shang Mingke:? ? ?

"Mr. Zhou, this."

"Don't say it, Mr. Shang, I'll just call and notify you when we get to Arles, change the ticket, change it now!"

Shang Mingke smiled and nodded, MMP in his heart.

Who makes Party A the eternal father?

After hearing Shang Mingke call someone to change the ticket, Zhou Bin was relieved and ate the buns on the plate in a few bites.

"I'm going to rest first. I can watch the state banquet chef cook with my own eyes, hehehe."

After Carlson figured out what was going on, he was also jumping up and down excitedly. It was a pleasure to watch Boss Su cook.

Now there are actually several state banquet chefs cooking?

See, I must see!

If I can secretly learn some skills and go back, wouldn't it be easy to handle the magazine interview in a few months?

Shang Mingke rubbed his temples with a headache.

Sorry, Boss Su.

Your audience has accidentally increased by a few more.

Well, no one, just an ordinary Michelin three-star chef.

I stayed up late to code a chapter, and I have to go to work as a soldier today. If I come back early, I will keep updating. If I come back late, I will spend the Lantern Festival.